Winston CA85 User Manual
Application Sheet
www.winstonind.com
Application: Retherming
Market(s): Schools, institutions, healthcare,
QSR, full service
Product: Breaded protein products (poultry,
beef, and pork, such as chicken
nuggets, patties, fingers, or fillets)
Other Suitable
Food Product(s):
Batter-dipped and double-breaded ovenable fry-type products.
Recommended
Product Line: CVap
®
therm & hold
Recommended
Set Points: Retherm Pre-programmed Channel 2 - Food Temperature 170˚F,
Food Texture 290˚F, Differential 120˚F.
Retherm Pre-programmed Channel 4 - Food Temperature 150˚F,
Food Texture 350˚F, Differential 200˚F
Cook time varies - Chicken nuggets 14-16 minutes, chicken fillets
18-25 minutes, chicken strips 15-18 minutes. Cook times are suggested
from a frozen stage. Reduce cook time by approximately 20% if food
is thawed.
Recommended
Process: Preheat unit on Channel 2 or 4. Place the food product on parchment
paper or directly on sheet pans, allowing an approximate 1-1/2” border
around edges. When LOAD displays on digital display, place pans in
the CAT522 unit, or on oven racks or sheet pans in the CAT529. Cook
product to an internal temperature of 165˚F, or according to the
manufacturer’s instructions. Once cook cycle is complete, move
product to holding cabinet or prepare for service. To maximize holding
time, open the unit door for two minutes upon completion of retherm
cycle, then close door. Hold product a maximum of 25 -30 minutes.
Hold time may also be improved by reducing cook times and allowing
product to carry over cook cycle into the hold cycle
DOC070116M Rev 1
rs 3-07-07
ADVANTAGE
Models to Consider: CAT522, CAT529, CA85 Series cook & holds, CAC Series cook & holds (on
high-yield cycle).
CVap technology uses a combination of moist and dry heat to thermalize.
This helps food products retain internal moisture, without saturating
food with excess moisture. This is ideal for small processed protein
products, because it allows a moist interior while producing a crisp
exterior.
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